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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Curry Base
In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- 2
Add the Curry Paste
Stir in the Thai red curry paste and cook for another minute, ensuring it is well combined with the garlic and ginger.
- 3
Incorporate the Vegetables
Add the sliced bell pepper and zucchini to the skillet. Stir-fry for about 3-4 minutes until they begin to soften.
- 4
Add the Coconut Milk
Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- 5
Cook the Shrimp
Add the shrimp to the skillet, cooking for 5-6 minutes until they turn pink and are cooked through.
- 6
Season the Curry
Stir in the fish sauce, sugar, lime juice, and salt to taste. Mix well and let it simmer for another 2 minutes.
- 7
Garnish and Serve
Remove from heat and garnish with freshly chopped cilantro. Serve hot over rice or with noodles.
